Go Back
+ servings
Table full of Oreo Peppermint Bark that has an oreo-fudge layer and peppermint layer.
Print

Oreo Peppermint Bark Fudge

This Oreo Peppermint Bark Fudge is an EASY fudge recipe! Oreo chocolate fudge is topped with white chocolate peppermint fudge - a gorgeous layered fudge perfect for the holidays.
Prep Time 30 minutes
Cook Time 15 minutes
Servings 48 pieces
Calories 103kcal
Author Dorothy Kern

Ingredients

  • 1 cup from a 14 ounce can sweetened condensed milk (regular or fat-free), divided
  • 1 1/2 cups milk or semi-sweet chocolate chips
  • Pinch salt
  • 1 teaspoon vanilla extract divided
  • 1 cup chopped Oreos about 8
  • 1 1/2 cups white chocolate chips
  • 1/4 cup crushed candy canes or peppermint pieces plus more for topping (about 3-4 candy canes)

Instructions

  • Line an 8x8 or 9x9 square pan with foil (or parchment) and spray with nonstick cooking spray.
  • Important: when you're making fudge it's important to have everything ready to go before you begin so you can work quickly once the chocolate melts. Also - if you wash the pan in between layers (instead of using a second pan) be sure it is completely dry. Water kills chocolate!
  • Place the milk or semi-sweet chocolate chips and 1/2 cup sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and Oreo pieces. Spread in prepared pan. If it's cool in your house, let it sit for 15-20 minutes, otherwise chill it to set the layer slightly. You don't want it firm, just not smooshy.
  • Place the white chocolate chips and remaining 1/2 cup sweetened condensed milk in a second medium saucepan (or the washed and dried one) over medium-low heat. Cook, stirring constantly, until melted and smooth. Remove from heat and stir in a pinch of salt, 1/2 teaspoon vanilla, and peppermint/candy cane pieces. Spread over chocolate layer. Sprinkle with remaining crushed candy canes.
  • Let cool to room temperature and then chill to set. (My house was cool enough at 60-65° overnight to set the fudge without having to chill it.) Slice into squares and serve or package for giving. Store in an airtight container for up to one week.

Nutrition

Serving: 1piece | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 124mg | Fiber: 1g | Sugar: 14g